A Celebration of Culinary Diplomacy: European Dishes Take Center Stage at Baku Festival

In a world where visiting foreign lands remains a distant dream for many, the power of food as a cultural bridge was on full display at the "Festival of European Dishes" held in the heart of Azerbaijan's capital. The festival offered a sensory journey across Europe, featuring the iconic dishes of 13 European Union member states, and shed light on a broader, often-overlooked issue: food waste.

The event, which took place over the weekend, drew a diverse crowd of locals and expats eager to taste the flavors of Europe without leaving Baku. Under a grand white marquee adorned with the flags of EU countries, each embassy set up stalls offering both traditional dishes and a glimpse into the culinary heritage of the continent.

“We want people to experience our culture through food, because cuisine is a universal language that brings people together,” said Ambassador Peter Mikhalko, EU representative to Azerbaijan, who addressed the festival’s visitors. He highlighted the importance of sustainability in gastronomy, connecting the event’s theme to global climate discussions ahead of the COP29 summit. “Reducing food waste is crucial, and festivals like this provide an opportunity to raise awareness.”

Indeed, the issue of food waste was not just a talking point but a core theme of the event. Chef Yagub Zeybnalzade, a celebrated Azerbaijani culinary expert, showcased innovative recipes that utilized leftover ingredients in unique and appetizing ways. His demonstration, which included a savory bread pudding made from stale bread and a vegetable stew using peels and trimmings, captivated the audience. “It’s about reimagining how we look at what we might consider waste,” Zeybnalzade explained, stirring a pot of bubbling stew. “We can turn it into something delicious.”

But the festival was not just a culinary showcase. It also functioned as a competition, with amateur chefs presenting their interpretations of European dishes to a jury comprised of the ambassadors of the 13 participating countries. Each team presented both the history and preparation process behind their dishes, with some adding a unique local twist by using ingredients sourced from Azerbaijan’s fertile regions.

The intersection of local and international flavors was one of the highlights of the day. “We used Azerbaijani lamb in our Irish stew,” noted one of the chefs at the Irish Embassy’s stand. “The quality of meat here is exceptional and brings a new dimension to our traditional dish.”

The festival also featured live masterclasses in which professional chefs from several countries demonstrated techniques such as making pasta from scratch and creating the perfect soufflé. A particularly popular session was hosted by the French Embassy, where participants learned how to bake a traditional baguette, much to the delight of the crowd.

Not to be left out, Azerbaijani cuisine was also on display, with local chefs preparing national favorites like dolma and plov, offering festival-goers a taste of the host country's rich culinary tapestry.

Beyond the gastronomy, local artisans set up stalls at the festival entrance, selling handcrafted souvenirs, pottery, and textiles, providing an opportunity for visitors to take home a piece of Azerbaijani craftsmanship. This addition created a more immersive experience for foreign guests, giving them a window into the country’s vibrant cultural life beyond the kitchen.

Despite the overall success of the festival, a few logistical challenges did draw concern from attendees. The limited number of prepared dishes meant that food ran out quickly at some stalls, leaving latecomers disappointed. Additionally, the hot weather in Baku made the open-air venue uncomfortable for some visitors, prompting suggestions for better temperature management at future events.

Nonetheless, the festival was largely hailed as a triumph of cultural diplomacy, fostering connections and broadening the horizons of both local residents and foreign visitors. As the day drew to a close and the aromas of simmering sauces and fresh pastries lingered in the air, it was clear that the "Festival of European Dishes" had achieved its goal: to bring people together, one bite at a time.

“Events like this are essential,” Mikhalko concluded in his closing remarks. “They enrich our understanding of each other and pave the way for greater dialogue and cooperation—not just between governments, but between people.”

In a world often divided by politics, the shared love of good food remains a potent reminder of our common humanity.